I have called this K signature stew because my husband calls it that. He refers to most of my cooking by that word ‘signature’. For example he would tell me ‘your signature jollof rice’, ‘ your signature egusi’ and so on. He says this to mean it has my signature (delicious and very special)…oh well what else would he say about my cooking? common, he is my husband 🙂 . I have not heard the ‘signature’ for a while now though as ever since I started food blogging it’s now been K’s Cuisine this, K’s Cuisine that….smiles
This stew is one from my many experiments of creating unique taste and I can tell you this is one of those type of stews that creates long queue at bukas, eateries, etc.. The type of stew you eat and keep going back for more. The type of stew people say oh that lady use ‘jazz’ that’s why her food is so delicious and no one has been able to crack the code to her recipe. This is that kind of stew and this is K’s Cuisine signature stew 🙂
I believe amazing recipes comes from experimenting and sometimes from kitchen mistakes. You can have same ingredients and get different tastes just by making changes in the method, timing, and technique used in preparing the food. The stews you think the cooks use ‘jazz’ to create is most times just someone’s experimental hit. Sometimes it’s hard to recreate some of them unless the owner gives you the recipe because most times a simple ingredient and simple technique makes all the difference and most are not obvious. Before i bore you with my analysis, here is my signature stew recipe:
Preparation time: 10 minutes
Cooking time: 1 hour
1 green bell pepper
1 red pepper (tatashe)
2 scotch bonnet (ata rodo)
1 brown onion
2 onions (chopped)
2 tablespoons locust beans- (iru)
Assorted meat (optional)
3 cooking spoons palmoil
2 cooking spoons vegetable oil
1 whole scotch bonnet (ata rodo)
1 tablespoon grounded crayfish
1 tablespoon nutmeg (divided in two)
1) Wash the beef, add 1 maggi cube, 1/4 of the chopped onions, salt and boil on low heat.
Do not add water to the meat to boil. The meat brings out water. It’s one of the tips I gave in my Edikang ikong recipe.
2) When the meat is tender, take off heat and take some of the meat stock to blend very smoothly the scotch bonnet, bell pepper, tomato, onion and locust beans
3) Pour the smoothly blended pepper into the boiled meat and put on medium heat. Add maggi and salt and leave to cook for about 15 minutes.
Be careful with salt, remember you blended pepper with meat stock which has salt in it so you only need to add just a little more.
4) While the pepper is boiling, In a different pot bleach the palm oil. Here is how:
Pour palm oil in a pot, cover the pot and put on heat to bleach the palm oil (Don’t use your best pot for this). The reason for covering the pot is so that the kitchen is not filled with smoke and trigger your smoke alarm. Also it’s not healthy inhaling all that smoke. The palm oil should be bleached in approximately 5-10 minutes depending on quantity. Turn the cooker off after this time and leave the palm oil to cool. Do not open the pot until the palmoil is well cooled. It would take about 10minutes for the palm oil to cool. When the palm oil is cooled, open the pot and do what I call the ‘paper test’.
Remember my ‘paper test’ from my Ayamase recipe (HERE)? Do the paper test to make sure the palm oil is well bleached.
Paper test -Touch the palm oil wit a clean white paper. If it comes out transclucent like the picture below the palm oil is bleached. If the paper comes out red the palmoil is not bleached.
5) Put the palmoil back on heat and add the chopped onions. Fry the onions till it caramelises. The onions will have a dark brown colour.
6) Now add a teaspoon of nutmeg to the oil/onions mixture.
7) By now the boiling pepper is thickened a bit. Pour the palmoil/ onion mixture into the boiling pepper and leave it to fry for 10 minutes while stirring constantly.
The aroma in your kitchen by now will be amazing.
8) Lower the heat and let the pepper fry slowly and you will see it start to get darker and darker.
9) When it is almost finely fried, add the vegetable oil and the other teaspoon of nutmeg, and crayfish.
10) Throw in the whole scotch bonnet ( just like what I did in my Ayamase recipe) and fry for another 5-10 minutes while stirring constantly.
9) The oil at this stage would have blended in with the stew and not much will be floating, the stew will be dark in colour and the taste? super amazing!
10) Serve with Leaf flavour infused rice.
For the flavour infused rice:
Wash moin moin leaves with warm soapy water and dry with a clean kitchen cloth.
Boil rice. When it is cooked and while still very hot, pour inside leaf and wrap like you would wrap moin moin.
Set down and leave for at least 5-10 minutes.
Serve with K signature stew and enjoy!
You can now order this stew and many more from K’s Cuisine. Check my menu list and send your order to firstname.lastname@example.org
Note: This stew doesn’t make use of water. If you have to re heat, use a little vegetable oil to do so.
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Quote of the day: “Slanderers do not hurt me because they do not hit me” – Socrates